Fideo Laredo Food

FIDEO

Steps:

• Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
• Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

FIDEO LAREDO

Steps:

• Brown ground beef with chili powder,red pepper,cumin,salt,onion,garlic and jalapeno.
• Set beef mixture aside.
• In a large deep skillet with a lid, heat oil and add fideo,broken into small pieces, and orzo.
• Stir constantly for 2-3 minutes, allowing pasta to brown lightly.
• Turn heat down to medium.
• Add beef mixture to skillet with pasta.
• Add canned tomatoes juice included.
• Add canned green chilies.
• Mix beef bouillon powder with 2 cups hot water and add to pasta.
• Place lid on skillet and let simmer for 20-30 minutes, until pasta is cooked.
• Top with grated cheddar cheese.

BAKED FIDEO

Steps:

• In a blender jar, combine the tomatoes, garlic, onion, water, and salt. Puree until smooth and set aside.
• Preheat the oven to 350 degrees and lightly oil a medium baking dish. In a large heavy sauce pan heat the olive oil over medium low heat. Add the pasta and saute, stirring frequently, until golden brown. Be careful not to burn the noodles. Add the chiles and continue stirring over the heat for 2 minutes more. Add the tomato puree and the chicken broth to the pan and stir together until the liquid comes to a simmer, then transfer to the baking dish. Cover the dish with aluminum foil and bake for 10 to 15 minutes, until all the liquid has been absorbed and the noodles are tender. Remove the foil from the pan and distribute the cheese over the top and increase the oven heat to 400 degrees. Cook for 10 minutes more, until the top is bubbling and golden. Serve with a slice or 2 of avocado and a sprinkling of cilantro.

FIDEOS

Steps:

• For the aioli: Add the garlic, paprika and a pinch of salt to the bowl of a food processor. Pulse until the garlic is finely chopped. Add the lemon juice and egg yolks and pulse until combined.
• With the motor running, slowly add the oil in a thin stream. Do not rush this step; it should it should take about 1 minute. If the oil is added too quickly, the aioli may break. Season with more salt and lemon juice as needed. Serve cold or at room temperature. The aioli may be stored in the fridge for up to 2 days.
• For the shrimp stock: Combine the shrimp heads and shells and 2 cups water in a small saucepot. Bring to a simmer over medium-high heat and cook for 10 minutes. Turn off the heat and stir in the saffron. Let sit for 5 to 10 minutes to allow the saffron time to infuse the stock. Strain the shrimp stock and reserve.
• For the fideos: Set a paella pan over medium heat and coat with 2 tablespoons of the olive oil and all of the butter. Add the vermicelli and toast, stirring regularly, until light golden brown, about 5 minutes; do not walk away during this step, as the noodles can burn easily. Transfer the noodles to a bowl.
• Coat the paella pan again with another 2 tablespoons of the olive oil, add the chorizo and cook until the spices from the sausage begin to color the oil. Add the onions and cook until softened and aromatic, about 5 minutes. Add the garlic and cook 1 minute more. Add the smoked paprika and red pepper flakes and season with salt. Add the wine and cook until reduced by half. Add the tomatoes and cook until almost all of the liquid has evaporated, 5 to 6 minutes.
• Set an oven rack in the middle position and preheat the broiler.
• Add the toasted vermicelli, the reserved shrimp stock and the chicken stock; it should come to 4 cups total liquid. Lower the heat to medium and cook until all liquid has been absorbed, 15 to 20 minutes, stirring every few minutes.
• Season the shrimp with salt and toss with the remaining 2 tablespoons olive oil. When the noodles are cooked but still have a little al dente bite to them, stir in the asparagus, then arrange the shrimp and mussels on top of the noodles. Transfer the paella pan to the oven and broil until the top is golden brown and crispy, 8 to 10 minutes; rotate the pan halfway through for even browning. Watch closely during broiling to prevent burning. You'll know the paella is ready when the top of the spaghetti is nicely browned, the shrimp are bright pink and the mussels have popped open. Garnish with the parsley and serve with lemon wedges and smoked paprika aioli.

QUICK FIDEO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, 1 tablespoon dried onion, 1 tablespoon garlic powder, salt, and black pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to a bowl.
• Heat canola oil in the same skillet over medium heat; cook and stir fideo noodles in the hot oil until browned, 3 to 5 minutes. Add ground beef and enough hot water to cover the noodles; stir in tomato sauce, 2 tablespoons dried onion, 1 tablespoon garlic powder, cumin, onion powder, beef bouillon, green bell pepper, salt, and black pepper. Cook, stirring occasionally, until noodles are tender, 10 to 15 minutes.

FIDEO

Steps:

• Fry vermicelli in pan with oil and set aside (don't overbrown as to not make pasta tough.).
• in a pot, cook meat in some oil until brown with salt and pepper.
• add all ingredients in with meat, stir and cover for 3-5 minutes for pasta to soften.
• then cook uncovered for 15-20 minutes.
• don't overcook and don't stir or the pasta will turn to mush.

TEX-MEX FIDEO

Steps:

• In a non-stick pan, heat 2 tbsp vegetable oil. Cook diced potatoes until they start to turn golden.
• While potatoes are cooking, heat the other 2 tbsp vegetable oil in a separate pot. Mix the ground beef with the meat seasonings and cook until well done.
• Drain the excess oil and water from the ground beef, and put it back to cook some more. Remove the potatoes from the oil and toss with the ground beef.
• While the potato and beef mixture is cooking some more, brown the box of the vermicelli in the non-stick pan that has the remaining oil from cooking the potatoes.
• When the vermicelli is done, drain any excess oil (there shouldn't be much if any) and then add to the potato and beef mixture, along with the beef bouillon, water, and tomato sauce.
• Cook on high heat until it comes to a good boil, cover it and let it boil for 1-2 minutes. Turn off the heat completely and let sit for about 10 minutes. Serve and enjoy!

FIDEO

Steps:

• In a non-stick skillet, heat the oil over medium to medium-high heat. Add the fideo and fry until golden brown. Remove from pan and set aside.
• If you don't like chunky tomatoes - pulse in food processor until they are of desired consistency.
• In same pan bring tomatoes, water and salt to a boil.
• Return pasta to pan with boiling tomatoes. Simmer, partially covered, for about 10 minutes. Stir occasionally to keep noodles from sticking. It's done when liquid is absorbed and pasta is tender.
• Remove from heat and stir in grated parmesan.
• Cover and let stand 5 minutes before serving.

FIDEO LAREDO

Steps:

• Brown ground beef with chili powder,red pepper,cumin,salt,onion,garlic and jalapeno.
• Set beef mixture aside.
• In a large deep skillet with a lid, heat oil and add fideo,broken into small pieces, and orzo.
• Stir constantly for 2-3 minutes, allowing pasta to brown lightly.
• Turn heat down to medium.
• Add beef mixture to skillet with pasta.
• Add canned tomatoes juice included.
• Add canned green chilies.
• Mix beef bouillon powder with 2 cups hot water and add to pasta.
• Place lid on skillet and let simmer for 20-30 minutes, until pasta is cooked.
• Top with grated cheddar cheese.

FIDEO (MEXICAN SPAGHETTI)

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
• Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
• Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.